Lemon cream and mascarpone dessert cake

I made this cake for the first time before a holiday when I wanted something citrusy but also with a unique texture for the base. It turned out well on the first try, and the combination of almond base and lemon cream is the kind of dessert that disappears pretty quickly in our home. I’ve kept the habit of making it when I know I have more guests or want to prepare something a little different for my colleagues.

Quick Info

Total time: about 2 and a half hours (including cooling)

Preparation time: 40-50 minutes

Baking time: 25-30 minutes

Servings: 12-16

Difficulty: medium

Occasional recipe, great for holidays or when you need a special dessert

Ingredients

Base:

5 egg whites
100 g sugar
1 pinch of salt
100 g ground almonds
juice of one lime and one orange
70 g candied lime peel
3 tablespoons flour
1 tablespoon baking powder

Lemon Cream:

200 g butter (80% fat)
500 ml milk
2 tablespoons flour
1 tablespoon cornstarch
6 tablespoons sugar
juice of 1 lemon
1 vial lemon essence

Mascarpone Cream:

300 ml heavy cream
250 g mascarpone
100 g powdered sugar

Decoration:

grated lemon peel
grated orange peel

Preparation Method

1. Base

1.1. Whip the egg whites with a pinch of salt until stiff peaks form.
1.2. Gradually add the sugar while continuing to mix until a firm, glossy meringue forms.
1.3. Pour in the juice of one lime and one orange, mixing on low speed until incorporated.
1.4. In another bowl, mix the flour with the ground almonds and baking powder.
1.5. Gently fold this mixture into the egg white meringue using a spatula to maintain volume.
1.6. Finally, add the candied lime peel, mixing briefly.
1.7. Spread the mixture into a baking pan lined with parchment paper.
1.8. Bake at 180°C (preheated oven) for about 25-30 minutes, until the base turns a light golden color and is firm to the touch.
1.9. Let it cool completely before adding the cream.

2. Lemon Cream

2.1. In a small saucepan with a thick bottom, heat 300 ml of milk along with the sugar.
2.2. Mix the remaining 200 ml of milk separately with the flour and cornstarch until there are no lumps.
2.3. When the milk on the stove comes to a boil, pour in the flour and cornstarch mixture.
2.4. Continuously whisk on low heat until it thickens like a pudding.
2.5. Allow the cream to cool completely (it's important that it’s not warm when adding the butter).
2.6. Whip the butter separately until creamy, then gradually incorporate it into the cooled cream while mixing on low speed.
2.7. Finally, add the lemon juice and essence to taste.
2.8. Spread the cream evenly over the cooled base, then refrigerate the pan for at least one hour to set.

3. Mascarpone Cream

3.1. Whip the heavy cream with the powdered sugar until it reaches a firm but not too stiff consistency.
3.2. Gradually add the mascarpone, mixing briefly until well combined.
3.3. Spread the cream over the layer of lemon cream after it has cooled and set in the fridge.

4. Decoration

4.1. Use a fork to draw lines on top for appearance.
4.2. Grate lemon and orange zest over the entire surface.
4.3. Refrigerate the cake for another 1-2 hours before cutting.

Why I Make This Recipe Often

I love it because it has clear layers, is easy to cut, and keeps well in the fridge. The combination of citrus and mascarpone makes the dessert refreshing, even with the butter cream. It slices beautifully and is the kind of cake you can prepare a day in advance without any issues.

Tips and Variations

Tips

1. For the base, whip the egg whites until firm, but not dry.
2. The candied peel adds a unique flavor, but if you don’t have it, the cake will still turn out fine.
3. Don’t add the butter to the cream while the pudding is warm, to prevent it from curdling.
4. For a simpler decoration, just use grated citrus zest.

Substitutions

1. You can use candied orange peel if you can’t find lime.
2. Almonds can be replaced with ground walnuts, but the texture will be less fine.
3. If you don’t have cornstarch, you can use a total of 3 tablespoons of flour in the cream, but the final taste will be slightly different.

Variations

1. You can swap the lemon essence for vanilla if you prefer a different flavor in the cream.
2. In the base, you can add grated orange or lemon zest for more flavor.
3. If you don’t want mascarpone, you can make a layer of simple whipped cream.

Serving Ideas

1. It cuts best with a long knife dipped in hot water and wiped dry.
2. It pairs well with coffee or as a dessert after a lighter main meal.

Frequently Asked Questions

1. Can I make the base with whole eggs?
No, the base turns out light and airy only with egg whites. Using whole eggs will make it too dense.

2. Can I use lower-fat butter for the lemon cream?
It's better to use 80% fat butter to prevent curdling or the cream becoming too soft.

3. If I don’t have mascarpone, what can I substitute it with?
You can use whipped cream or even a fine cream cheese, but the texture and flavor will be different.

4. Can the cake be frozen?
I don't recommend it; the layers with butter cream and mascarpone won't retain their texture after thawing.

5. What can I use for decoration if I don’t have citrus zest?
Toasted almond flakes or a little grated white chocolate work well.

Nutritional Values

Estimation for one serving (out of 14):
Calories: approx. 340 kcal
Protein: 5 g
Fat: 21 g
Carbohydrates: 30 g

The values are approximate, as they vary depending on portion sizes and the type of ingredients used (for example, how fatty the cream is or how much sugar you actually use to taste).

Storage and Reheating

Store in the fridge, covered, for up to 3 days. Do not reheat, as it is a cream cake, but you can leave it at room temperature for 10-15 minutes before serving for a more pleasant texture. If left uncovered for too long, the cream on top will dry out at the edges.

For the base: we whisk the egg whites with a pinch of salt, then add the sugar and continue whisking until the egg whites hold well on the whisk. We add the lemon and orange juice and whisk until incorporated. Separately, we mix the flour with the ground almonds and baking powder and incorporate them into the egg white meringue. Finally, we add the candied lime zest. We place the resulting batter in a baking tray lined with parchment paper. For the lemon cream: we boil 300 ml of milk with sugar in a double-bottomed saucepan. We mix the remaining 200 ml of milk with flour and cornstarch. When the milk comes to a boil, we add the milk mixture with flour and stir with a whisk to avoid lumps and sticking to the bottom of the pan. We let the cream, which looks like a pudding, cool down. We whisk the butter until fluffy and gradually add it to the cooked cream. Finally, we add lemon essence and juice to taste. We spread the buttercream over the cooled base and refrigerate for 1 hour. For the mascarpone cream: we whisk the whipped cream with sugar, and when it holds on the whisk, we gradually add the mascarpone. The mascarpone cream is placed over the buttercream after it has set in the fridge. On top, we draw lines with a fork and grate lemon and orange zest. We refrigerate for 1-2 hours before serving. Enjoy your meal!!

 Ingredients: Base: 5 egg whites, 100g sugar, a pinch of salt, 100g ground almonds, juice from one lime and one orange, 70g candied lime peel, 3 tablespoons flour, 1 tablespoon baking powder. Lemon cream: 200g butter with 80% fat, 500ml milk, 2 tablespoons flour + 1 tablespoon cornstarch, 6 tablespoons sugar, juice from 1 lemon, 1 vial lemon essence. Mascarpone cream: 300ml whipped cream, 1 box mascarpone 250g, 100g powdered sugar. Decoration: grated zest of lemons and oranges.

 Tags:  lemon cream cake mascarpone cream imperial rhine dessert cake with lemon cream and mascarpone